Mead (Honey Wine) (About five gallons)
| 15 # |
Clover Honey |
| 1 Tab |
Gypsum |
| 2 Tea |
Acid Blend |
| 3 Tea |
Yeast Nutrient |
| 1/4 Tea |
Irish Moss Powder |
| 3 Packages |
Pasteur Champagne Yeast |
| 4 Gallons |
Distilled Water |
Steps required for this batch
- Add honey, acid blend, Irish moss to 1.5 Gal. Water. Bring to full boil and let cook at boil for 15 mintues. Skim foam as needed.
- Add 1/2 remaining water to carboy. Add boiled mixture. Fill carboy with remaining water.
- When the temperature is in the yeast range add all yeast. Put an airlock on the carboy and let it be. Give a quick stir for the first few days.
Log Notes
- 6/10/97 Started.
- 6/18/97 Temperature is 65(F).
- 6/20/97 Fermenting well.
- 6/24/97 Yeast visible at bottom. Racked to new carboy. Taste is ok.
- 6/26/97 Ferment is very slow.
- 6/28/97 No change.
- 7/8/97 No visible ferment. add 1tea yeast energizer.
- 7/9/97 Minimal ferment
- 7/11/97 S.G. .994 Racked to new carboy. Add wood chips (French Oak and Hickory). Harsh alchol taste.
- 7/25/97 Moved to one gallon bottles. Much better taste.
- 10/5/97 Mix one gallon of mead with one gallon of strawberry wine. We'll see.
- 1/1/97 Still aging. Flavor is softer and very nice.
